Month: February 2018

On a sunny Saturday in Kensington, I was browsing for the first time the wares of Wholefoods. How unprepared I was for such a dazzling array of every product under the sun. Loose grains and beans for the taking; a coffee grinder; condiments I’ve never heard of; my favourite shampoo on offer.

Amongst all these magical displays, I came across a representative of Rebyl Kitchen offering tasters of milk. There are three versions: whole, semi-skimmed, and skimmed. It’s organic and coconut-based, also with brown rice, cashew, Himalayan salt, and nutritional yeast. Nutritional yeast!

I’ve expressed my distaste for coconut many a time on this blog, so I asked the salesperson what to expect. She assured me that the skimmed yielded only a very mild coconut taste.

I took a sip: it was delicious. Even the skimmed was creamy, neither watery nor thick. It’s got a luxurious, pure white colour, whiter than dairy. Safe to say I took a bottle home with me that afternoon.

In cereal and porridge, and by itself, Rebyl Kitchen milk is lovely. It’s fantastic to find a milk that a dairy drinker could actually prefer by its taste alone.

However, I’d been told that it wouldn’t split in my tea. Yet on two occasions (pre-boiling water, always a bad idea, and after waiting for it to cool down), the milk separated and left a sad mess in the cup.

And, at £2.99 a bottle, it’s not the most economical of alternatives. It’s also not calcium-fortified.

The verdict? Delicious. But it’s not perfect.

Still, I’m looking out for other Rebyl Kitchen products. They also offer a range of flavoured non-dairy milks, including banana, chocolate, and chai. These are sweetened with date sugar only, and contain no nasty additives. A definite brand to try!